A chilled variation of a basic tomato soup originating in Spain, gazpacho is a refreshing soup that’s perfect for hot weather-months.
Frequently described as a “liquid salad,” gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. Some versions feature chopped veggies, some feature minced, and some are pureed completely.
There are many different versions of it. You don’t even need a blender to prepare it, as the most basic version is almost like a tasty ice cold water with lots of pieces of vegetables and stale bread on top. There is also a version in which whole red grapes are added in the end. In fact it’s a perfect recipe for experimentation with raw, ripe ingredients and your blender.
This adaptation of the classic Spanish cold tomato soup deliciously combines some of the best of summer vegetables. Make sure you use the freshest, highest quality, organically grown ingredients for this soup.
During the hot weather, do what the Spaniards do: Prepare a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you get hungry.
Don’t be discouraged by the long list of ingredients for this recipe. I usually don’t like recipes that have 5+ ingredients, because there is always something that I’m missing in my kitchen. Just skip the ingredient or try to substitute with something else (e.g., fresh garlic with garlic powder). Except for tomatoes, probably you can skip pretty much any ingredient without sacrificing the taste too much. Plus, you may discover your own, superior version, of this recipe.
Low glycemic load, dairy-free, gluten free recipe.
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Gazpacho Soup Recipe
5 vine-ripened tomatoes, peeled, seeded and chopped
1/2 cucumber, halved and seeded
1/4 red bell pepper, cored and seeded
1 stalk celery, chopped
2-3 tablespoons fresh basil leaves, parsley and/or cilantro
1/2 small red onion
1-2 garlic cloves, minced
1 Tbsp freshly squeezed lemon or lime juice
2 teaspoons balsamic vinegar
4 tablespoons of olive oil
sea salt and pepper to taste
1-2 cups tomato juice or ice cold water – adjust the quantity to desired consistency
Blend about 1/3 of the ingredients on higher speed and then chop the rest (or blend on very low speed). Keep adding juice or water, to desired consistency. The blended vegetables would create a base and avoid the watery base. It should not be too thin. If using a food processor, pulse until it is coarsely chopped. Do not over-process!
Place in non-metal, non-reactive storage container, cover tightly and refrigerate for at least one hour or overnight, allowing flavors to blend. The longer gazpacho sits, the more the flavors develop.
Mix well and serve chilled. Garnish with the chopped vegetables and croutons, if desired.
Shortcut to chilling the soup: Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.
Some people like to use a lot of spices, including salt, pepper, thyme, oregano, marjoram, basil, tarragon and celery seed. For even more kick, add a piece of jalapeno pepper, Tabasco sauce, Worcestershire sauce, etc.
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Questions? Comments? Suggestions?
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